Pigs In A Pancake
Traditional pigs in a blanket call for a sausage or hot dog wrapped in biscuit or crescent dough. For a fun and healthier twist, I made Pigs in a Pancake by stuffing chicken sausages into cinnamon-spiced, fiber-packed wheat and oat pancakes. These blankets are thick, fluffy, hearty, soft, sweet, and unbelievably delicious. Wrap them over a sausage link of your choosing, top with a drizzle of maple syrup, serve with a side of fresh fruit, and have yourself the perfect brunch or leisurely Sunday morning. Go on, pig out.
- 1 cup whole wheat flour
- ½ cup quick-cooking oats
- 2 tsp baking powder
- 1 Tbsp flaxseed meal
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
- 1 cup 1% milk
- ¼ cup non-fat Greek yogurt
- 2 Tbsp of maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- Sausage links: I used Aidells Chicken & Apple Sausage
- Nonstick vegetable spray
Combine dry ingredients, whole wheat flour, oats, baking powder, flaxseed meal, cinnamon, and salt, in a mixing bowl and set aside.
In a separate bowl, whisk together wet ingredients, egg, milk, yogurt, maple syrup, and vanilla extract, until combined with no lumps.
Pour the wet ingredients into the dry ingredients and stir just enough to combine – over-mixing will cause the pancakes to be too dense.
Heat a skillet or griddle over medium high heat and spray with nonstick vegetable spray. Place about ¼ cup of batter onto the skillet and cook for about a minute, or until you notice tiny bubbles starting to form in the batter.
Flip the pancake and cook the other side. Meanwhile, in a separate pan, heat sausage according to package directions.
- Place a fully-cooked sausage on a pancake, wrap like a taco, and pierce with a toothpick to hold the pig in a pancake in place. Serve immediately.
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